Pistachio Salad
A vibrant and creamy salad featuring instant pistachio pudding, crushed pineapple, and mini marshmallows, perfect for any occasion.
Ingredients
Main Ingredients
- 20 oz can of crushed pineapple in juice Drained before use
- 3.4 oz box of instant pistachio pudding
- 2.5 cups mini marshmallows
- 1 cup of pecans, chopped into small pieces
- 0.5 cup of shredded sweetened coconut
- 8 oz of Cool Whip, thawed Additional Cool Whip for garnish
Garnishing Ingredients
- Maraschino cherries, drained For garnish
- Chopped pecans For garnish
Instructions
Preparation
- Place a medium fine mesh strainer over a large measuring cup to drain the crushed pineapple. Let it drain until ready to use.
- In a large bowl, add the instant pistachio pudding mix. Pour in the reserved pineapple juice and stir well until combined and thickened.
- Add the drained crushed pineapple, mini marshmallows, chopped pecans, and shredded coconut to the bowl. Gently mix until evenly coated.
- Fold in the thawed Cool Whip until fully incorporated.
Chilling
- Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Serving
- Spoon the pistachio salad into individual serving dishes. Garnish each with a dollop of Cool Whip, a cherry, and a sprinkle of chopped pecans.
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Notes
Make ahead for best flavor. Draining the pineapple is crucial for the right texture. Can serve at barbecues or as a dessert.